POURS

3

Starbucks Ethiopia

Designed for: Dark Chocolate · Brown Sugar

Starbucks · Ethiopia

Washed · Dark

Pour Sequence · 3 Pours

Extraction Strategy

Body-focused extraction

Natural process and chocolate or nutty notes drive a body-first strategy. Higher agitation and spiral pours build texture and mouthfeel as the primary extraction target — clarity is secondary.

Bean Character

Dense bean — elevated growing altitude

High cell-wall resistance limits water penetration — grind -4 from roast baseline. Bloom and temperature offset upward to compensate. Reduces uneven saturation risk across the bed.

Engine Calibration

Body-forward extraction

Dense high-altitude beans

Direct extraction

Active agitation

Grind · 61

Coarse grind — fast flow, controlled extraction

Looks like raw cane sugar crystals or cracked pepper. Derived from Stage 1 range 57–65. Density correction: -4 (finer) for dense bean. Keeps extraction within range.

Bloom · 35s

Short bloom — low CO₂, fast saturation

35s base — derived from bean density and process. Insufficient bloom causes channelling across all subsequent pours.

Temp · 89→85°C

Descending curve — 4°C drop across pours

Starts at 89°C — upper bound of Stage 1 range. Descends 2°C per pour as solubles concentration drops.

Pour Structure · 3 Pours

Three-pour structure — direct extraction

Dark roast targets F1 range 3. Bean density (dense) favours more pours.